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Nancy Marie
3 years ago
last modified: 3 years ago
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JAN MOYER
3 years agolast modified: 3 years agoNewideas
3 years agoRelated Discussions
prep sink next to induction cooktop, how close is too close??
Comments (4)A trough sink is also shallow, so I'd think the important thing to keep splashing down is to limit the flow of water. You can do that with a Tapmaster, while making it more convenient to use. (If you don't know it yet, it's much discussed here. You set the flow and temperature you want, then use the kickplate of the Tapmaster which has its own valves to turn it on and off at where you've set it.) Actually, the collected wisdom is that you'll also want a garbage disposal on your prep sink, and for that you might have to bring the sink away from the edge. If you're trying to save cabinet space, however, that may not be a consideration for you. If the trough doesn't work, you could also think about offsetting the 15" sink you were thinking about, instead of centering it. And you could even consider a 12" sink. That might not be big enough to clean a whole bunch of spinach, but would be fine for rinsing and peeling....See Morekitchen layout help - preliminary layout for discussion
Comments (14)@mama goose_gw zn6OH, thank you very much for the additional information! Thankfully my husband works for an HVAC (and plumbing/electrical) company so he will be in charge of the hood. We haven't gotten that far in the planning process but it'll be good to know to plan for it to overhang by 6". On the oven note, I'm really unsure how that will play out. I like the idea of having a range where everything is all together in my work zone. It just depends on what we can find that suits our needs and budget. If it ends up as a range, we can still plan on the microwave being there in some kind of cabinet configuration. @3onthetree, you've raised some excellent questions. The start of the new stairs will be inside the new addition. The middle section will go over what is currently just an open niche in our bedroom (which we will enclose as a small storage closet). A few of the stairs will locate in what is currently some built-in storage over the basement stairs, accessed from the storage niche in our bedroom. The location of the starting point of the stairs will be a balancing act between keeping enough head height where the support beam will run across the stairs and the distance the stairs extend out into the usable attic floor space. We need to maintain head clearance under the beam but we also want to maintain as much usable attic floor space as possible so we have as much floor space to work with as possible. We do plan to eventually put in a bedroom and a bathroom in the attic; we have consulted the IRC 2018 (which is what our local jurisdiction requires) to ensure that we're meeting the required minimum room areas and ceiling heights. As for the roof - I need to preface this with the fact that I'm not an architect - but this is the roof design that I've come up with so far. I'm going to pick my boss's brain (she's a licensed architect) to see if she thinks there are any better ways to design this. But it's what I've got so far as a starting point. Exterior modeling is not my forte so again, this is rudimentary. I would like to design some kind of "eyebrow" over the exterior door that will shelter from rain, even if slightly. Just haven't gotten that far yet. And yes, we're expecting we will need a laminated beam to run across where the exterior wall will be removed. We will be hiring a structural engineer to assist with analyzing everything and also to help determine what we need to do for our attic floor joists. We know that we will need to sister in bigger boards to beef everything up to support the finished space - just need to find out what will actually be required. To your earlier point (the stair design), once we've got an engineer on board and determine the size, height, and location of the structural beam, I can nail down exactly where the stairs should start. In regards to circulation, what is really funny is that you sketched in an opening exactly where one used to be in the original design of our home! Before we purchased our home, it was remodeled by a contractor who walled in an existing doorway into that hallway in order to make the kitchen more functional. I can't imagine just how tiny that original kitchen must have been with another doorway there! But, back to your point, with the size of our house, I really don't want to sacrifice usable space for additional circulation. I go on walks daily with the purpose to get extra steps in my life. A few in my house isn't going to hurt anything and those with far larger homes walk many more steps than we will. Not an issue for us but I really appreciate you steering me to think about the design from different perspectives! In regards to sizing things proportionately to the home, we have had LOTS of these kinds of discussions over the years. "Cozy" is a nice way to describe our house :) When first putting pen to paper, I was actually looking at a smaller addition. And then the contractor we spoke with said we might as well go a little bit bigger because there are so many costs associated with just getting people on the job that a few more feet in this size of addition/remodel won't make a huge cost difference, beyond just paying for the normal SF costs. Also, while I don't feel the need to deep dive into all of the personal aspects of our decision-making on here, we did spend a few years of our lives mulling over whether we wanted to stay in our home or get into a bigger, more expensive house. We "shopped" a lot during that timeframe. And, we ultimately decided to stay in our smaller home for a variety of reasons. Our personal attitude is a bit of a "YOLO" approach to our home; we have decided to make it the way we want it as we're planning to stay here for years. We feel like it's the right decision for us. So unless the bids come in astronomically high and just don't make sense, we're going to proceed with the project. A bonus for us is the fact that my husband is very experienced in MEP (and licensed on the HVAC side of it) so he can take care of a chunk of some of the expensive components of this kind of project himself, which will help bring down our project costs. What he can't complete, we will hire out through his employer, which will be at a discounted rate. So, that's how we ended up where we're at, in a nutshell. I really appreciate you asking questions that help us think through different aspects of our project. Thank you very much!...See MoreAnnual corned beef discussion!
Comments (13)Slow cooker or braising are the best methods for corned beef. Low temp and moist cooking. What you season it with is up to you. I like to a more traditional pickling spice and mire poix, and a holiday brisket which has wine and tomato with seasonings in it. And sometimes a beer burble with different seasonings, kind of sourbraten mix. If you find corned beef too salty, soak it for 30-90 minutes in cold water before starting to use it. It is a brined product, so soaking it can help remove some of the salt. If you are looking for how to brine and corn a brisket, that's a different thing. For that you need curing salt, pickling salt, and most common corning spices are pickling spice mix. Some folks like to kick in some sugar, that's up to you. Boil a batch of brine, chill it. Then you brine your brisket for 7-10 days depending on the thickness of the meat. Make sure it is fully submerged the whole time. After brining, a rinse off and off to the oven prep it can go. Edit to add: if you have a really good cut of brisket for fine slicing. After brining you can rub it with peppercorns and coriander and smoke it low, then steam finish it... that's pastrami....See MoreA deep discussion with my nephew
Comments (30)The goal isn't to erase the differences but rather not to put a label on the reason for the differences. When I'm talking to someone and they profess to be "christian" and assign that label to themselves as if it's something special or something to be admired I stop talking to them. Not interested in carrying on the conversation because there is an inherent attitude that comes with that label that they assign. A label that suggests that because they're christian, or profess to be so, that they are somehow better than the rest of us who either aren't or who don't cry it out every chance that they get. Unfortunately obvious labels will always be with us and people will be judged by those labels even if they're not used formally. Rich, poor, janitor, CEO, old, young - labels that all carry expectations or carry nothing. Most don't see the poor and most don't see the old and most dismiss the janitor....See MoreGina S
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